Recipe: Polenta ‘lasagne’

June 15th 2013

This recipe is a winner! So easy, very few ingredients, but hearty with a massive flavour ‘pow’. Corn-based polenta is lighter on the digestion than wheat lasagne, and cheese aside it’s pretty healthy. I made it for Josh and my sister, and it disappeared too fast to snap a photo – so I’ve done a little illustration instead.

[amd-zlrecipe-recipe:11]

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Comments (4)

Anna

June 16th 2013 at 5:25 pm

It looks nice. I
would have called it polenta pizza. Lasagne is a very specific type of pasta and it has nothing to do with polenta. I am Italian and I live in Italy and I suffer when I see how Italian food is misinterpreted and misquoted.

I apologise for the bastardised cuisine crossover (hence inverted commas around ‘lasagne’). I don’t mean it to be any way authentically Italian, just to get across that it’s a baked dish in layers, but with polenta instead of pasta sheets.

I’m interested, do you get this solid type of readymade polenta in Italy or is it usually eaten wet?

thanks for your reply and I am so happy you didn’t feel offended by my remark.. I was actually very surprised that you proposed a recipe with polenta. We have a packed version of polenta which is ready in 5 minutes, You just open the container and warm it up after cutting. Personally I follow an American recipe from a very old book called the Vegetarian Epicure (very precise with doses) because polenta is a bit tricky and temperamental, depending on the weather conditions, the quality of polenta and the amount of time you can devote to it . My mother- in -law makes a dish which is very similar to your recipe. Polenta is an old winter dish, mostly eaten in the Mountain regions.